Eggless Mango Cream Dessert Box
With layers of absolute deliciousness, it's another dessert that screams summer! A light sponge {part wholegrain}, a stabilized vanilla cream, diced mangoes {I used slightly tart mangoes here}, eggless mango curd poured over... and repeat. What's not to love? I love the play of textures and flavours, the refreshing bites of fresh mango and the slightly tart mango curd all please the palate. If you don't have a 4" dessert box, go ahead and turn this into a layer cake or trifle.
Ingredients
Eggless sponge {two 6" sponges}
- 105 g buttermilk
- 15 g oil
- 15 g clarified butter/ghee melted, cooled
- 50 g castor sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp apple cider vinegar
- Pinch salt
- 1/4 tsp vanilla extract
- 25 g whole wheat flour/aata
- 60 g plain flour /maida
Stabilized vanilla cream
- 250 g Amul Fresh cream 25% fat cream
- 1.5 tbsp cornflour
- 1 tsp agar agar
- 2 tbsp castor sugar
- 1/2 tsp vanilla extract
- 1 tbsp clarified butter/ghee
Eggless mango curd
- 150 g mango puree strained
- 25 g castor sugar
- 1 tsp cornflour
- 1 tbsp clarified butter/ghee
Instructions
Eggless vanilla sponge
- Preheat the oven to 180C. Line two 6" tins {round or square} with parchment.
- In a large bowl, add all the ingredients and give them a good whisk.
- Divide between the tins (approx 130g each), spread uniformly and bake for 15-20 minutes, until the tester comes out clean. These are flat 1 cm cakes that are perfect for layering the dessert box.
- Cool in tin for 10 minutes, then cool completely on the rack. Gently trim the tops and stamp out 4" squares using the dessert box as a guide.
Eggless mango curd
- Whisk together the mango puree, sugar and cornflour sugar in a saucepan and simmer over low heat for 4-5 minutes, stirring constantly.
- Once slightly thickened, take off heat and whisk in the clarified butter/ ghee.
- Cool.
Stabilized vanilla cream
- Whisk together all the ingredients in a glass bowl.
- Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
- Note: You can also make this on the stove top. Stir constantly.
Assemble
- Line the base of the dessert box with a layer of cake.
- Pipe over a layer of cream.
- Top the cream with a layer of diced fresh mango and drizzle mango curd over it.
- Top with the second layer of sponge, press gently into place, and cover with cream., flattening the cream flush with the edges of the box.
- Refrigerate for about an hour for the flavours to mature or overnight.